14 frozen dinner rolls, thawed and risen

51 ounces apple pie filling

2 cups whipping cream

1/3 cup sugar

4 tablespoons flour

2 eggs, beaten

3 tablespoons sugar

½ teaspoon cinnamon

In a saucepan, mix flour, sugar, and whipping cream. Heat to scalding, gradually add beaten eggs and cook until thick.

Combine rolls together and roll into a 13 by 17-inch rectangle. Place on a sprayed jelly roll pan. Spread with pie filling.

Spread creamed mixture over pie filling. Mix sugar and cinnamon and sprinkle over creamed mixture.

Bake at 350 degrees for 30 minutes or until firm. Serve hot or cold with whipped cream.

Makes 24 servings.

¾ cup granulated sugar½ teaspoon salt1 teaspoon ground cinnamon½ teaspoon ground ginger¼ teaspoon ground cloves2 large eggs1 can (15 ounces) pumpkin1 can (12 ounces) evaporated milk1 unbaked 9-inch, deep-dish pie shellWhipped creamPreheat the oven to 425 degrees.Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl.Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.Pour into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean.Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.Note: 1¾ teaspoons pumpkin pie spice may be substituted for cinnamon, ginger and cloves; however, the taste will be slightly different.Makes 6 to 8 servings.

1 loaf frozen bread dough, baked and cubed2 eggs15 oz. can pumpkin1 cup canned pears, drained and chopped14 ounce can sweetened condensed milk½ cup sugar½ tablespoon nutmeg½ tablespoon ginger½ tablespoon ground cloves1 teaspoon cinnamonStreusel1 cup coarsely chopped pecans½ teaspoon cinnamon2 tablespoons flour2 tablespoons butter½ cup brown sugarFor bread pudding, beat eggs in a large bowl. Add pumpkin, pears, milk, sugar and spices and mix well.Gently stir in bread cubes until completely coated. Pour into a 9-inch square baking dish or spring form pan sprayed with non-stick cooking spray.Cover and refrigerate 1 to 2 hours or overnight.To make streusel, just before baking, mix pecans, cinnamon, flour, butter and brown sugar.Sprinkle mixture over bread pudding. Bake at 350 degrees for 40 to 45 minutes or until knife inserted in center comes out clean.Serve while still warm, with a dollop of whipped cream.Makes 12 servings.